Indian-Chinese Style Fried Indomie 'Hakka Noodles'
This experimental dish combines Indian-Chinese and Indonesian food, and is a version of ‘Hakka Noodles’ that uses Indomie Mi Goreng instant noodles, along with all its seasonings. Quick and easy.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packets Indomie Mi Goreng
- 1 small red onion, sliced
- ½ green capsicum, sliced
- 2 tsp chopped spring onion (for frying)
- 1 tsp chopped spring onion (for garnish)
- 1 tsp ginger garlic paste
- 2 tbsp vegetable oil
Instructions
- 1
Remove the noodles from the Indomie packets and cook them in boiling water for 2 minutes. Drain and set aside.
- 2
In a wok or frying pan, heat the vegetable oil over medium heat.
- 3
Add the onions and saute until they soften and turn golden, around 5 min.
- 4
Add the ginger garlic paste. Saute for 1 min.
- 5
Add the capsicum and the 2 tsp spring onions. Stir-fry for 3 min.
- 6
Add all the Indomie seasoning, except for the prepackaged fried onions.
- 7
Add the noodles and mix thoroughly for 1 min.
- 8
Turn off the heat. Garnish with the pre-packed fried onions and some chopped spring onions.
- 9
Serve with chilli sauce.